Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends

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Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic...

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Detalles Bibliográficos
Autores principales: Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals Inc 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959958/
https://www.ncbi.nlm.nih.gov/pubmed/24804070
http://dx.doi.org/10.1002/fsn3.82

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959958/
https://www.ncbi.nlm.nih.gov/pubmed/24804070
http://dx.doi.org/10.1002/fsn3.82

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